Jhinga Kari (Shrimp Curry)
To serve 4 to 6 :
- 1 pound jumbo shrimp (10 to 15 to the pound)
- 1 tablespoon distilled white or cider vinegar
- 2 teaspoons salt
- 1 cup peeled, coarsely chopped fresh coconut
- ¼ cup coriander seeds
- 1 ¼ cups warm water
- 5 tablespoons vegetable oil
- 1 tablespoon scraped, finely chopped fresh ginger root
- 1 tablespoon finely chopped garlic
- ½ cup finely chopped onions
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground hot red pepper
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons finely chopped fresh coriander (cilantro)
Carefully shell the shrimp, leaving the last segment of the shell and the tail attached to each shrimp. With a small, sharp knife, devein the shrimp by making a shallow incision down the backs and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them dry with paper towels. In a small bowl combine the shrimp with the vinegar and salt, and toss thoroughly. Turning occasionally, marinate the shrimp at room temperature for 15 to 20 minutes.
Combine the coconut, coriander seeds and water in the jar of an electric blender and blend at high speed for 1 minute. Turn off the machine, scrape down the sides of the jar with a rubber sptula and continue blending until the mixture is reduced to a puree.
Pour the puree into a fine sieve lined with a double thickness of dampened cheesecloth together and set over a deep bowl. With a large spoon, press down hard on the coconut mixture to extracts as much liquid as possible. Then gather the end of the cheesecloth together and wring it vigorously to squeeze out any remaining liquid. Discard the pulp and set the coconut milk aside (There should be about 1 ½ cups of the milk.)
In a heavy 8- to 10-inch skillet, heat 3 tablespoons of the vegetable oil over moderate heat until a drop of water flicked into it splutters instantly. Drain the shrimp and reserve the marinade. Drop the shrimp into the skillet, cover tightly, and cook for 30 seconds, or until the shrimp are pink and firm and not brown. With a slotted spoon, return the shrimp to the marinade.
Pour the remaining 2 tablespoons of oil into the skillet, heat it, and add the ginger root. Stirring constantly, fry for 30 seconds, add the garlic, nd continue stirring and frying for 1 minute. Still stirring, add the onions and fry for 7 to 8 minutes, until they are soft and golden brown. Add the turmeric, cumin, red pepper and black pepper, and stir for 1 minute. Then pour the shrimp marinade into the skillet and bring it to a boil immediately scraping in any brown particles clinging to the bottom an sides of the pan.
Return the shrimp to the skillet, turning them about to coat them evenly. Pour in the reserved coconut milk and, stirring constantly, bring to a boil over high heat. Reduce the heat to moderate, sprinkle the top with 2 tablespoons of coriander, cover, and cook for 3 minutes. Taste for seasoning.
To serve, transfer the shrimp to a serving dish and pour the sauce remaining in the pan over them. Sprinkle the shrimp with the remaining tablespoon of coriander and serve at once with boiled rice and chutney.
by : inforesep